springy

I finally got round to claiming my birthday present from last year today, in the form of a one-way sourdough bread making course at Breadshare in almost Portobello. Having made bread before, having studied microbiology, having worked in a pizza restaurant before iitstarted cheating and using frozen dough and having been on a school chemistry trip to a flour mill there were bits that were familiar but there was a lot of extra "commercial bread is full of horrors" alongside the bits about waiting and proving and knocking-back and poking to test the bounciness, which will require extensive experience. As well as the five loaves we made we were packed off with a couple of starter cultures, which I shall expand as soon as I find some proper non-additive-stuffed flourstocks.